Okay I am cooking........?!
baked beans and hashbrown casserole!. what type of meat would go well with this, pls no meat loaf or fried chicken!. Something easy and cheap as I am cooking for 30+ people and it will be sitting out for a while(we are eating after church) pls no comment on the food sitting out!!Www@FoodAQ@Com
Answers:
a few things that will go very good is London broil (a very good way to prepare it is to marinate it in Italian dressing, over-night) poke a bunch of holes in it after you pour the dressing on the meat!. that will get into the meat and also make it very tender!.
another good thing to serve is hot dogs!. what I do is, split the top of the hot dog 3/4 in, then, put little bits of cheese into the the split!.Www@FoodAQ@Com
another good thing to serve is hot dogs!. what I do is, split the top of the hot dog 3/4 in, then, put little bits of cheese into the the split!.Www@FoodAQ@Com
Roast Chicken Melee with fabulous roast chicken stock
(makes 24 servings)
1 bunch cilantro
1 bunch parsley, flat Italian preferred
lots of fresh rosemary stalks- 3 or 4 per chicken
1 large bunch celery with leaves
3 large or 6 small scrubbed carrots
3 large or 6 small onions (optional)
1/2 cup garam masala, mild curry powder, or Greek seasoning to coat the chicken
6 3 1/2-4 1/2 pound fryers (large fryers)
Prep chickens carefully for cooking: keep raw chicken juices in the sink, not all over the counter!. Open the bag, reach into the chicken and remove all the loose bits, rinse them and throw into a bowl!. Trim the fat around the vent (tail end) with kitchen scissors, throw it into the bowl!. Rinse each chicken well inside and out, set on end on a cookie sheet to drain!.
Season well before roasting!. Stuff the chickens: Each cavity gets 3-4 twigs of fresh rosemary, 1/6 each bunch of cilantro and parsley, 1/2 a peeled onion, a small peeled carrot!. Then sprinkle and rub the selected seasoning heavily all over the chicken!.
Chunk up the celery including the leaves and any leftover parsley or cilantro, and put on the bottom of the roasting pan!. Layer the rinsed necks, fat, etc!. you saved on top of the celery- this will flavor the soup later!. Arrange the chickens standing up on their neck ends with their breasts together and their legs sticking up in the air!. All of them will fit snugly into a big rectangular turkey roasting pan!. Two will fit into a 4 quart glass roaster!.
Roasted upside down, the dark meat gets done, the white meat stays juicy and tender!. These will roast in about 75 minutes at 375 to 400 degrees, a little less if you are only cooking 1 or two!. Carefully remove the pan from the oven, it is heavy, very hot and FULL of juices!. SAVE the roasting pan and ALL the drippings and scraps- they are essential for the wonderful stock!.
Remove chickens from the pan to the waiting platter by putting a large fork into the stuffing and a big spoon outside!. Let stand 10-20 minutes before slicing!.
Preheat oven to 400 degrees!. Stuff and assemble upside down as described above!. These will roast in about 70 minutes, I always time them so they are done just in time for dinner!.Www@FoodAQ@Com
(makes 24 servings)
1 bunch cilantro
1 bunch parsley, flat Italian preferred
lots of fresh rosemary stalks- 3 or 4 per chicken
1 large bunch celery with leaves
3 large or 6 small scrubbed carrots
3 large or 6 small onions (optional)
1/2 cup garam masala, mild curry powder, or Greek seasoning to coat the chicken
6 3 1/2-4 1/2 pound fryers (large fryers)
Prep chickens carefully for cooking: keep raw chicken juices in the sink, not all over the counter!. Open the bag, reach into the chicken and remove all the loose bits, rinse them and throw into a bowl!. Trim the fat around the vent (tail end) with kitchen scissors, throw it into the bowl!. Rinse each chicken well inside and out, set on end on a cookie sheet to drain!.
Season well before roasting!. Stuff the chickens: Each cavity gets 3-4 twigs of fresh rosemary, 1/6 each bunch of cilantro and parsley, 1/2 a peeled onion, a small peeled carrot!. Then sprinkle and rub the selected seasoning heavily all over the chicken!.
Chunk up the celery including the leaves and any leftover parsley or cilantro, and put on the bottom of the roasting pan!. Layer the rinsed necks, fat, etc!. you saved on top of the celery- this will flavor the soup later!. Arrange the chickens standing up on their neck ends with their breasts together and their legs sticking up in the air!. All of them will fit snugly into a big rectangular turkey roasting pan!. Two will fit into a 4 quart glass roaster!.
Roasted upside down, the dark meat gets done, the white meat stays juicy and tender!. These will roast in about 75 minutes at 375 to 400 degrees, a little less if you are only cooking 1 or two!. Carefully remove the pan from the oven, it is heavy, very hot and FULL of juices!. SAVE the roasting pan and ALL the drippings and scraps- they are essential for the wonderful stock!.
Remove chickens from the pan to the waiting platter by putting a large fork into the stuffing and a big spoon outside!. Let stand 10-20 minutes before slicing!.
Preheat oven to 400 degrees!. Stuff and assemble upside down as described above!. These will roast in about 70 minutes, I always time them so they are done just in time for dinner!.Www@FoodAQ@Com
Chicken!.!.!.!."NOT fried'!.!.!.!.or ribs:
Cola Chicken
1 family size package chicken wings
2 cup catsup
2 - 12oz!. can cola (pepsi, coke, etc!.)
2- packages McCormicks Buffalo wings seasoning
Put chicken in a non-stick pan!.
Mix together catsup and cola, seasoning…!.pour over chicken!.
Bring to a boil!.
Reduce heat…cover with lid!.!.and cook 45 minutes!.
(turning chicken a few times, while cooking!.!.!.to prevent from
sticking to pan)
Cook until the sauce becomes thick and adheres to the chicken!.
It turns into the most incredible BBQ sauce!. Yummmm!
I used the spices from a MILD (I don't care for "HOT") Buffalo
Wings packet!.!.!.(the kind you get to bake in the oven)!.!.!.!.!.I thought it
was really good!.!.!.!.!.(but you/I can't find a 'bad' way to fix chicken)!.
This recipe is doubled…!.!.for my husband and myself…I use ? the ingredients!.
You can double…the double…!.and more as you like!.
BBQ Ribs
Use the same method (Cola Chicken)…!.leave out McCormicks seasoning!.
Ribs & Chicken wings both good…!.!.and……‘s I m p l e’…!.!.to fix…!!
Find more quick – simple – E-Z – few ingredient…!.recipes…at E-Z Cookin’ group:
http://groups!.yahoo!.com/group/e-zcookin/
Lots of interesting ‘stuff’ in files & links…come join & check it out!.
Pat in Indiana…!.pmsbar2@att!.netWww@FoodAQ@Com
Cola Chicken
1 family size package chicken wings
2 cup catsup
2 - 12oz!. can cola (pepsi, coke, etc!.)
2- packages McCormicks Buffalo wings seasoning
Put chicken in a non-stick pan!.
Mix together catsup and cola, seasoning…!.pour over chicken!.
Bring to a boil!.
Reduce heat…cover with lid!.!.and cook 45 minutes!.
(turning chicken a few times, while cooking!.!.!.to prevent from
sticking to pan)
Cook until the sauce becomes thick and adheres to the chicken!.
It turns into the most incredible BBQ sauce!. Yummmm!
I used the spices from a MILD (I don't care for "HOT") Buffalo
Wings packet!.!.!.(the kind you get to bake in the oven)!.!.!.!.!.I thought it
was really good!.!.!.!.!.(but you/I can't find a 'bad' way to fix chicken)!.
This recipe is doubled…!.!.for my husband and myself…I use ? the ingredients!.
You can double…the double…!.and more as you like!.
BBQ Ribs
Use the same method (Cola Chicken)…!.leave out McCormicks seasoning!.
Ribs & Chicken wings both good…!.!.and……‘s I m p l e’…!.!.to fix…!!
Find more quick – simple – E-Z – few ingredient…!.recipes…at E-Z Cookin’ group:
http://groups!.yahoo!.com/group/e-zcookin/
Lots of interesting ‘stuff’ in files & links…come join & check it out!.
Pat in Indiana…!.pmsbar2@att!.netWww@FoodAQ@Com
A baked ham would go well with your sides, it is relatively cheap and would handle the elements well!. I like to baste mine with a brown sugar/deli mustard glaze!.Www@FoodAQ@Com
I would say hamburgers or maybe cheap sirloin steakWww@FoodAQ@Com
HAMBURGER!! Or you could get some chicken and grill it!?Www@FoodAQ@Com
Meatballs
this sort of thing can be made in advance and taken out of the freezer when needed
Mexican Meatballs with Guacamole
Serving size: Serves 4
Cuisine type: Mexican
Cooking time: Less than 60 minutes
Course: Main
per serving 55!.2g fat; 3195kJ (764 cal)
INGREDIENTS
2 tablespoons vegetable oil
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
? teaspoon chilli powder
750g beef mince
2 x 400g cans peeled crushed tomatoes
425g can mexican-style beans
1/3 cup (80g) sour cream
Guacamole
2 medium avocados (500g)
1 medium tomato (190g), seeded, chopped finely
1 small red onion (100g), chopped finely
2 teaspoons lemon juice
METHOD
Combine beef and onion mixture in medium bowl; using hands,
roll level tablespoons into balls!. Heat remaining oil in same pan;
cook meatballs, in batches, until browned all over!.
Add tomato and beans to same pan; bring to a boil!. Reduce heat;
simmer, uncovered, about 5 minutes or until mixture thickens slightly!. Return meatballs to pan; simmer, uncovered, about 10 minutes or until meatballs are cooked through!.
Meanwhile, make guacamole!.
Serve meatballs topped with guacamole and sour cream!.
Sesame Chicken Meatballs
Cuisine type: Asian
Cooking time: Less than 60 minutes
Special options: Kid friendly
Course: Entree, Finger food, Snacks
Delicious for young and old, but developed by our Test Kitchen, specifically for babies and toddlers's tastebuds in mind!.
INGREDIENTS
170g single chicken breast fillet, chopped
? teaspoon fish sauce
? teaspoon sweet chilli sauce
1 teaspoon lime juice
1 clove garlic, crushed
1 teaspoon shredded basil leaves
2 teaspoons sesame seeds
vegetable oil, for deep frying
METHOD
Blend or process chicken, sauce, juice, garlic and leaves until almost smooth!.
Using hands, roll rounded teaspoons of chicken mixture into ball; roll ball in sesame seeds!. Place on tray; repeat process with remaining mixture!.
Deep-fry chicken meatballs, in batches, until cooked through and browned lightly; drain on absorbent paper!.
Meatballs with roasted tomato sauce
In winter, pasta is always good to serve for lunch or dinner!. Just add these meatballs for a light yet filling and utterly delicious meal!.
ingredients
Meatballs
1 cup fresh white breadcrumbs
100ml milk
500g lean beef mince
50g grated parmesan
1 tablespoon chopped sage
1 small onion, finely chopped
1 egg
salt and pepper
oil for frying
Sauce
1kg ripe roma tomatoes
2 garlic cloves, crushed
salt and pepper
sugar to sprinkle
2 tablespoons fresh oregano, finely chopped
extra virgin olive oil to drizzle
1 tablespoon finely chopped continental parsley
Garnish
Flakes of parmesan cheese
1 tablespoon freshly chopped parsley
method
Soak the breadcrumbs in milk!. Put the mince, parmesan, sage, onion, egg, salt and pepper and finally the soaked breadcrumbs into a bowl and mix!. Roll into 16 balls and allow to rest in the refrigerator while the sauce is being prepared!.
To make the sauce, cut the tomatoes in half and place on a baking sheet!. Spread with the crushed garlic, sprinkle with salt, pepper, sugar, chopped oregano and drizzle with olive oil!. Roast in a slow oven 150°C for 45 minutes!.
Remove from the oven and put the tomatoes into the food processor, mixing until smooth!. Transfer into a pan and keep warm until required!.
Pour the oil into a frying pan until it is 6mm deep!. When hot, put the meat balls in to fry!. Cook until brown on all sides!.
Place the meat balls on top of freshly cooked spaghetti!. Cover with the sauce and sprinkle with chopped parsley and parmesan!.
Have fun cooking!.Www@FoodAQ@Com
this sort of thing can be made in advance and taken out of the freezer when needed
Mexican Meatballs with Guacamole
Serving size: Serves 4
Cuisine type: Mexican
Cooking time: Less than 60 minutes
Course: Main
per serving 55!.2g fat; 3195kJ (764 cal)
INGREDIENTS
2 tablespoons vegetable oil
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
? teaspoon chilli powder
750g beef mince
2 x 400g cans peeled crushed tomatoes
425g can mexican-style beans
1/3 cup (80g) sour cream
Guacamole
2 medium avocados (500g)
1 medium tomato (190g), seeded, chopped finely
1 small red onion (100g), chopped finely
2 teaspoons lemon juice
METHOD
Combine beef and onion mixture in medium bowl; using hands,
roll level tablespoons into balls!. Heat remaining oil in same pan;
cook meatballs, in batches, until browned all over!.
Add tomato and beans to same pan; bring to a boil!. Reduce heat;
simmer, uncovered, about 5 minutes or until mixture thickens slightly!. Return meatballs to pan; simmer, uncovered, about 10 minutes or until meatballs are cooked through!.
Meanwhile, make guacamole!.
Serve meatballs topped with guacamole and sour cream!.
Sesame Chicken Meatballs
Cuisine type: Asian
Cooking time: Less than 60 minutes
Special options: Kid friendly
Course: Entree, Finger food, Snacks
Delicious for young and old, but developed by our Test Kitchen, specifically for babies and toddlers's tastebuds in mind!.
INGREDIENTS
170g single chicken breast fillet, chopped
? teaspoon fish sauce
? teaspoon sweet chilli sauce
1 teaspoon lime juice
1 clove garlic, crushed
1 teaspoon shredded basil leaves
2 teaspoons sesame seeds
vegetable oil, for deep frying
METHOD
Blend or process chicken, sauce, juice, garlic and leaves until almost smooth!.
Using hands, roll rounded teaspoons of chicken mixture into ball; roll ball in sesame seeds!. Place on tray; repeat process with remaining mixture!.
Deep-fry chicken meatballs, in batches, until cooked through and browned lightly; drain on absorbent paper!.
Meatballs with roasted tomato sauce
In winter, pasta is always good to serve for lunch or dinner!. Just add these meatballs for a light yet filling and utterly delicious meal!.
ingredients
Meatballs
1 cup fresh white breadcrumbs
100ml milk
500g lean beef mince
50g grated parmesan
1 tablespoon chopped sage
1 small onion, finely chopped
1 egg
salt and pepper
oil for frying
Sauce
1kg ripe roma tomatoes
2 garlic cloves, crushed
salt and pepper
sugar to sprinkle
2 tablespoons fresh oregano, finely chopped
extra virgin olive oil to drizzle
1 tablespoon finely chopped continental parsley
Garnish
Flakes of parmesan cheese
1 tablespoon freshly chopped parsley
method
Soak the breadcrumbs in milk!. Put the mince, parmesan, sage, onion, egg, salt and pepper and finally the soaked breadcrumbs into a bowl and mix!. Roll into 16 balls and allow to rest in the refrigerator while the sauce is being prepared!.
To make the sauce, cut the tomatoes in half and place on a baking sheet!. Spread with the crushed garlic, sprinkle with salt, pepper, sugar, chopped oregano and drizzle with olive oil!. Roast in a slow oven 150°C for 45 minutes!.
Remove from the oven and put the tomatoes into the food processor, mixing until smooth!. Transfer into a pan and keep warm until required!.
Pour the oil into a frying pan until it is 6mm deep!. When hot, put the meat balls in to fry!. Cook until brown on all sides!.
Place the meat balls on top of freshly cooked spaghetti!. Cover with the sauce and sprinkle with chopped parsley and parmesan!.
Have fun cooking!.Www@FoodAQ@Com